We all eat bugs whenever we eat any processed food. They'll get in and die at some point of the operation.

I've eaten spiders and ants before, straight. Would not recommend the former too highly. The latter is ok. During the locust plagues, it was common to eat the invading bugs, but that fell out of fashion.

I had a plate of crickets when I was in the Philippines a few weeks back. It was just the bodies. And they were pretty well spiced (in fact, reminded me a fair amount of crunchy bacon). I think it helped that they didn't really look much like crickets.

[url]w.youtube.com/watch?v=VvJODSm0GYM[/url]Mexico consumes includes a wide variety of insects. Over the past 24 years I have traveled there regularly and encountered (and eaten) them in stalls, roadsides, markets and restaurants.

They include:

-escamoles (ant larvae)Quite good! Nice rich and broad flavor. Reminds me of some Japanese sensibilities in food. A bit pricy in Mexico City.

-gusano de maguey (actually two species of insect) very tasty. Eaten live (be sure to bite the head off so it does not perforate your intestines) Exceptionally good blended in salsas (without cumin, of course ) Also good toasted. Added to salt to eat after a shot of tequila.

-chapulines (grasshoppers) both large and very small.I like the small ones that do not have large and crunchy legs. The small ones come with a number of other insects mixed in.

-Wasp (Vespidae) larvaeThe entire paper nest is held over a fire. The toasted larvae are then picked out with a toothpick. One of my favorites.

The only one I still cannot bring myself to eat is:-jumiles (Hemiptera, stink bug) sometimes eaten live. Have seen them in Taxco.

There are surely many more. I have not yet encountered big grubs. The thought of eating them, would probably cause me some stress! Another would be some large acuatic true bugs (also Hemiptera.) Eating one of those might be a stretch.

I've eaten a couple of the bugs mentioned by BioHorn here in Mexico. Chapulines taste like, well, toasted grasshoppers to me, though I don't mind them in a tortilla with a bit of fresh guacamole. I also prefer them without the little legs, which can get stuck in your teeth. Sal de gusano, which is made from dried, crushed maguey worms and is usually served with an orange slice accompanying a shot of mezcal, is quite tasty.

Not all of these bugs are commonly eaten in my part of the big city, but I'd say sal de gusano is omnipresent. I'm going to have to make it a point to try the other bugs on the list

Tried a few kinds at a market in Southern Thailand last year; all fried with salt and a little lime leaf. Locusts, some kind of beetle and another kind I can't remember offhand. The legs on the beetles were pretty sharp. The locusts were the best of the three IMO.

I found a longer clip on the Guardian site which should how insects being transform from yuk to yum. The finished dishes look not bad. But I don't think a bag of frozen crickets would appear in my local supermarket yet.